A soft, fragrant autumn loaf with brown butter, maple, toasted walnuts and a buttery cinnamon crumble. Makes two loaves: one for you and one for a friend.

This easy butter chicken recipe delivers the rich, creamy, spiced flavors of your favorite Indian restaurant — made entirely from scratch in about 30 minutes. Tender chicken is simmered in a luscious tomato-based sauce enriched with butter, cream, and aromatic spices.

Plump shrimp poached in a garlicky white wine and tomato sauce, finished with dill and soft crumbled feta. Serve with plenty of crusty bread.

Golden, cheesy, oven-crisp shrimp tacos with avocado, lime, and a gentle heat. Brined shrimp in smoky tomato sauce, topped with melted Monterey Jack and fresh toppings. An easy baked taco recipe by Chef Jon Ashton.

Juicy chicken parm meatballs baked in rich tomato sauce and topped with melted mozzarella, crispy panko, and fresh basil. An easy, comforting dinner recipe perfect for family meals.

A creamy spring pea risotto made with fresh peas, pea stock, and Parmesan. A simple, elegant risotto recipe with step-by-step instructions.

A pan of tomatoes can hold a morning. Shakshuka — rich with softened peppers, the gentle hum of cumin and paprika, and eggs that sit like little suns in the sauce. Simple food, but not plain.

It rises like a quiet surprise. Edges curling, lifting, turning the colour of toasted butter and warm honey. The centre is soft, almost custard-like, while the rim shatters gently. A Dutch baby — one part pancake, one part theatre.

They rise quietly, then suddenly with quiet pride, their tops turning deep gold, their sides crisp and hollow. A simple batter — milk, eggs, flour — elevated with Gruyère and Dijon. Light as air, crisp outside, custardy within.